German Chocolate Bar Substitutes
For every ounce of German chocolate called for in a recipe, substitute one tablespoon of unsweetened cocoa, one tablespoon plus one teaspoon of granulated sugar and one teaspoon of vegetable shortening. Mix in with the other ingredients, stirring well.
Bittersweet or Semi-Sweet Chocolate
Use one ounce of bittersweet or semi-sweet chocolate plus 1/2 tablespoon granulated white sugar for each ounce of German chocolate called for in the recipe. Mix in with the other ingredients and stir well. Baking chips for the chocolate in this substitution work well.
For each ounce of German chocolate required in the recipe, mix three level tablespoons of Dutch-process cocoa with one tablespoon of butter. Dutch cocoa will not react with baking powder because of the alkalization process used when in the production process; use this substitution in recipes that call for baking soda.